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Zucchini Squash Casserole Recipe

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This recipe for Zucchini Squash Casserole, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Kearney
Added: Saturday, June 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 plus cups squash
2 carrots, shredded
1 small onion, grated
1 small jar pimientos (optional)
1 cup creamed chicken soup, undiluted
cup sour cream
pkg. Pepperidge Farm crumble stuffing
1/3 cup melted butter

Directions:
Directions:
Cut unpared squash into bite-sized pieces. Lightly cook and drain. Mix dressing with butter. Mix all ingredients with of the dressing mixture. Put in casserole and top with the balance of the dressing. Bake 25 minutes or until brown and bubbly at 350 degrees F.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
25 minutes. Cooking time: 25 minutes
Personal Notes:
Personal Notes:
Great summer dish. Easy to make. Can do ahead.

 

 

 

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